Ditch the oven and let your refrigerator make this No Bake Strawberry Swirl Cheesecake with a Pretzel Crust. It’s crunchy and creamy, salty and sweet and decked out with vodka-soaked strawberries. Dessert has never been easier!
It storms nearly every afternoon in Florida. So much so that severe thunderstorm warnings are my go-to excuse for baking. If I can’t do anything outside, I’m making something in the kitchen. I don’t care if the wind is blowing 45 mph, it’s raining buckets and trees are tipped over in my yard—if the power is still on I’m whipping up something sweet.
Today I’m making my favorite of all cakes: a cheesecake. Even better, a no-bake cheesecake. Since the weatherman is already stressing me out with flash flood warnings, I don’t need the added stress that comes with cracking cheesecakes and water baths.
Plus, when the humidity is pushing 100% the last thing anyone wants is a hot oven in their house.
Sweltering days and sweet cravings are the story of my life. But for once I’m not sweating it; I’m letting the refrigerator come to the rescue.
And why the hell not? Icebox cheesecake is just as lip-smacking as oven-baked and preps out in half the time. First we’ll start with a crunchy, salty scratch-made pretzel crust and top it with a creamy cheesecake filling swirled with a homemade strawberry jam. Then, for the pièce de résistance, we’ll pair it all with vodka-soaked strawberries for a show-stopping dessert that will be the star of your summer picnic.
No-bake strawberry swirl cheesecake is fast, easy and worth the wait it takes to set up in the refrigerator. And since the vodka is already out for infusing strawberries, have a double martini and toast the minimal effort you expended to make this dessert.
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